Lemon Teff Frosting

Lemon Teff Frosting

Nutty teff flour meets bright lemon in a frosting with subtle earthy depth.

Total 18 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This frosting blends toasted teff flour into a creamy lemon buttercream, adding a subtle nutty, malty undertone to the bright citrus flavor. The teff is briefly toasted to deepen its flavor before being whisked into butter, sugar, and fresh lemon juice. It works well on spice cakes, carrot cake, or teff-based baked goods where its earthy warmth complements the grain.

Ingredients

  • 3 tablespoons teff flour
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt

Method

  1. Toast the teff flour in a dry skillet over medium-low heat, stirring constantly, until fragrant and slightly darkened, about 3 minutes. Remove from heat and let cool completely.

  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  3. Add the cooled toasted teff flour and salt to the butter, beating until fully incorporated.

  4. Reduce mixer speed to low and gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

  5. Add the lemon juice, lemon zest, and vanilla extract, and beat on medium speed until combined.

  6. Add the heavy cream and beat on medium-high speed until the frosting is light and fluffy, about 2 minutes.

  7. Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 4.5 (1)

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    Lemon Teff Frosting

    This frosting blends toasted teff flour into a creamy lemon buttercream, adding a subtle nutty, malty undertone to the bright citrus flavor. The teff is briefly toasted to deepen its flavor before being whisked into butter, sugar, and fresh lemon juice. It works well on spice cakes, carrot cake, or teff-based baked goods where its earthy warmth complements the grain.

    18 min 48 oz 210 cal

    Ingredients

    • 3 tablespoons teff flour
    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar, sifted
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest, finely grated
    • 1 teaspoon vanilla extract
    • 2 tablespoons heavy cream
    • 1/4 teaspoon salt

    Method

    1. 1

      Toast the teff flour in a dry skillet over medium-low heat, stirring constantly, until fragrant and slightly darkened, about 3 minutes. Remove from heat and let cool completely.

    2. 2

      In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

    3. 3

      Add the cooled toasted teff flour and salt to the butter, beating until fully incorporated.

    4. 4

      Reduce mixer speed to low and gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

    5. 5

      Add the lemon juice, lemon zest, and vanilla extract, and beat on medium speed until combined.

    6. 6

      Add the heavy cream and beat on medium-high speed until the frosting is light and fluffy, about 2 minutes.

    7. 7

      Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.